I’m sharing my Chocolate Covered Strawberry Cookies for your sweetheart this Valentine’s Day, and if you’re looking for Valentine’s Day Cookie Ideas you’ll be intrigued by the unexpected twist that makes them so special.

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I love making treats that look indulgent but feel simple, and these Chocolate Covered Strawberry Cookies hit that sweet spot. I used unsalted butter in the dough to give a real rich base and spoonfuls of strawberry jam for a bright, tangy center.

The cookies melt in your mouth then the chocolate shell gives a little snap, and honestly they make me smile every time. I put a few on a Valentine’s Day Dessert Board when friends drop by, and they always end up in my roundup of Valentine’s Day Cookie Ideas on the blog.

Try them, tell me what you think.

Ingredients

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Adds rich flavor and tender texture, mostly fat, its got few vitamins, high in calories.
Pure carbs makes cookies sweet and brown, no fiber, spikes blood sugar.
Fine texture helps smooth dough, more sweetness, adds a delicate melt.
Adds richness, moisture and alittle protein, helps bind dough together.
Provides structure and carbs, gluten gives chew not many nutrients alone.
Bright fruit flavor mostly sugar with some fruit fiber, makes them fruity.
Adds cocoa depth and bittersweet balance, has antioxidants, but also sugar.
Concentrated strawberry punch, light powder adds color a bit of tartness.

Ingredient Quantities

1 cup (226 g) unsalted butter softened to room temp

2/3 cup (135 g) granulated sugar

1/2 cup (60 g) powdered sugar

1 large egg yolk

2 teaspoons vanilla extract

2 cups (240 g) all purpose flour

1/4 teaspoon fine sea salt

3/4 cup (240 g) strawberry jam or preserves, seedless if possible

8 ounces (225 g) semisweet chocolate chips or chopped semisweet chocolate

1 teaspoon neutral oil like vegetable or coconut oil optional to thin chocolate

1/4 cup crushed freeze dried strawberries or powder optional for extra strawberry flavor

How to Make this

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1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone mat.

2. In a large bowl beat 1 cup unsalted butter softened with 2/3 cup granulated sugar and 1/2 cup powdered sugar until light and fluffy, about 2 to 3 minutes, scraping the bowl once or twice.

3. Add 1 large egg yolk and 2 teaspoons vanilla extract and mix until just combined, dont overmix.

4. Add 2 cups all purpose flour and 1/4 teaspoon fine sea salt and stir on low until the dough just comes together, a few streaks of flour is ok.

5. Chill the dough in the fridge for about 30 minutes so it is easier to shape.

6. Scoop about 1 tablespoon of dough for each cookie and roll into balls, placing them about 2 inches apart on the prepared sheets. Use the back of a teaspoon or your thumb to press a shallow well in the center of each ball, being careful not to press through.

7. Fill each indentation with about 3/4 teaspoon strawberry jam or preserves, seedless if possible. If your jam is very thick warm it briefly to loosen, then cool a bit before filling.

8. Bake cookies for 10 to 12 minutes until the edges are set and the bottoms are lightly golden. Let them cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.

9. Melt 8 ounces semisweet chocolate chips or chopped semisweet chocolate in a microwave in 20 to 30 second bursts stirring between each, or use a double boiler. Stir in up to 1 teaspoon neutral oil if you want the chocolate thinner and glossier. Dip the tops of the cooled cookies into the melted chocolate or spoon chocolate over the jam, then immediately sprinkle with 1/4 cup crushed freeze dried strawberries if using.

10. Let chocolate set at room temperature or pop the tray into the fridge for 10 minutes. Store cookies in an airtight container layered with parchment for up to 3 days, or freeze for longer.

Equipment Needed

1. Oven (preheat to 350 F)
2. Two baking sheets
3. Parchment paper or silicone baking mats
4. Large mixing bowl
5. Hand mixer or stand mixer (or a sturdy wooden spoon if you want to do it by hand)
6. Measuring cups and spoons (or a kitchen scale for grams, optional — dont worry if you dont have one)
7. Rubber spatula and a wooden spoon for scraping/stirring
8. Cookie scoop (1 tablespoon) or a tablespoon plus a teaspoon to press wells and fill with jam
9. Microwave-safe bowl or small saucepan/double boiler and a spoon or fork for melting chocolate
10. Wire cooling rack

FAQ

Q: Can I use salted butter or a butter substitute?

A: Yep. If you only have salted butter, skip the added 1/4 teaspoon salt or reduce it, cause salted butter adds flavor. If you use a butter substitute like margarine or vegan butter, texture may be slightly softer and spread more while baking, but it still works.

Q: My jam is pretty runny, will the cookies get soggy?

A: Maybe, but you can fix it. Use a thick seedless preserve if possible, or simmer the jam on low to thicken it, then cool. Spoon less jam in the center so it won't ooze during baking. Chill the cookies before dipping in chocolate so the jam sets up faster.

Q: How do I melt the chocolate so it looks shiny and smooth?

A: Microwave in 20 to 30 second bursts stirring between each burst, or melt over a small pot of simmering water. Stir until smooth and add up to 1 teaspoon neutral oil if it seems too thick, that helps give a glossy finish. Don’t overheat or scorch it.

Q: Can I make the dough or cookies ahead of time or freeze them?

A: Yes. Dough can chill in the fridge up to 48 hours or freeze for 2 to 3 months. Freeze formed cookie rounds on a tray then bag them. Bake straight from frozen adding a few minutes to the bake time. Baked cookies keep in an airtight container for 3 to 4 days or freeze up to 2 months; if you plan to dip in chocolate, freeze the baked cookies first so the chocolate sets nicely.

Q: Why did my chocolate crack or look dull after it set?

A: Often due to temperature changes or not enough fat in the chocolate. If you cool the dipped cookies too fast or put them in a warm spot then cold, the chocolate can crack or bloom. Try adding a little oil when melting, let chocolate set at cool room temp, and avoid fridge unless necessary.

Q: How do I use the crushed freeze dried strawberries and how much should I add?

A: You can fold up to 1 or 2 tablespoons of powder into the dough for more strawberry flavor, or sprinkle the 1/4 cup crushed strawberries on top of the chocolate before it sets for a crunchy fruity finish. Don’t add too much powder into the dough or it may dry out the cookies.

Chocolate Covered Strawberry Cookies Perfect For Your Sweetheart Recipe Substitutions and Variations

Unsalted butter (1 cup) – Swap with 1 cup vegan stick margarine for a dairy free cookie, or 1 cup solid coconut oil (works 1:1) but expect a slight coconut taste and firmer texture at room temp.
Granulated sugar (2/3 cup) – Use 2/3 cup packed light brown sugar instead for chewier, more caramel-y cookies. Coconut sugar also works 1:1 but gives a darker color. If you must use honey or maple syrup, try about 1/2 cup and reduce any extra liquid a tiny bit since those are liquid sweeteners.
Large egg yolk – If you don’t have just a yolk use 1 whole large egg, it’s easier and the dough will still be great though a touch less rich. For a vegan option use about 3 tablespoons aquafaba (or 1/4 cup pureed silken tofu) to bind, texture will be slightly different.
Semisweet chocolate (8 oz) – Swap 1:1 with dark chocolate for a less sweet, more intense coating, or milk chocolate for a creamier sweeter finish. If using white chocolate, melt gently and stir in a splash (1 teaspoon) of neutral oil to smooth it out, white is much sweeter so taste as you go.

Pro Tips

1) Chill and shape like a pro: make sure the dough is firm but not rock hard before you roll, if it’s too cold let it sit 5 minutes so it’s workable. Roll with slightly floured hands so they dont stick, and press a shallow well instead of poking through or the jam will leak.

2) Fix runny jam fast: if your strawberry preserves are watery, simmer a little to reduce it or stir in a tiny pinch of cornstarch dissolved in cold water, then cool before filling. Also use a piping bag or a zip-top with the corner snipped for neat, consistent dollops so you dont overfill.

3) Chocolate finish that looks pro: melt chocolate in short microwave bursts and stir between each one, never scorch it. Stir in up to 1 teaspoon neutral oil or coconut oil for extra shine but only a little, and let the cookies come close to room temp before glazing so the chocolate sets smooth.

4) Baking and storage hacks: weigh or spoon and level your flour so you dont get dry crumbly cookies, and bake one sheet at a time in the center rack for even color. Cool on the sheet 5 minutes before moving, store in an airtight container with parchment between layers, or freeze unfilled dough balls for fresh-baked later.

Chocolate Covered Strawberry Cookies Perfect For Your Sweetheart Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

214

kcal

Equipment: 1. Oven (preheat to 350 F)
2. Two baking sheets
3. Parchment paper or silicone baking mats
4. Large mixing bowl
5. Hand mixer or stand mixer (or a sturdy wooden spoon if you want to do it by hand)
6. Measuring cups and spoons (or a kitchen scale for grams, optional — dont worry if you dont have one)
7. Rubber spatula and a wooden spoon for scraping/stirring
8. Cookie scoop (1 tablespoon) or a tablespoon plus a teaspoon to press wells and fill with jam
9. Microwave-safe bowl or small saucepan/double boiler and a spoon or fork for melting chocolate
10. Wire cooling rack

Ingredients

1 cup (226 g) unsalted butter softened to room temp
2/3 cup (135 g) granulated sugar
1/2 cup (60 g) powdered sugar
1 large egg yolk
2 teaspoons vanilla extract
2 cups (240 g) all purpose flour
1/4 teaspoon fine sea salt
3/4 cup (240 g) strawberry jam or preserves, seedless if possible
8 ounces (225 g) semisweet chocolate chips or chopped semisweet chocolate
1 teaspoon neutral oil like vegetable or coconut oil optional to thin chocolate
1/4 cup crushed freeze dried strawberries or powder optional for extra strawberry flavor

Directions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone mat.
In a large bowl beat 1 cup unsalted butter softened with 2/3 cup granulated sugar and 1/2 cup powdered sugar until light and fluffy, about 2 to 3 minutes, scraping the bowl once or twice.
Add 1 large egg yolk and 2 teaspoons vanilla extract and mix until just combined, dont overmix.
Add 2 cups all purpose flour and 1/4 teaspoon fine sea salt and stir on low until the dough just comes together, a few streaks of flour is ok.
Chill the dough in the fridge for about 30 minutes so it is easier to shape.
Scoop about 1 tablespoon of dough for each cookie and roll into balls, placing them about 2 inches apart on the prepared sheets. Use the back of a teaspoon or your thumb to press a shallow well in the center of each ball, being careful not to press through.
Fill each indentation with about 3/4 teaspoon strawberry jam or preserves, seedless if possible. If your jam is very thick warm it briefly to loosen, then cool a bit before filling.
Bake cookies for 10 to 12 minutes until the edges are set and the bottoms are lightly golden. Let them cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Melt 8 ounces semisweet chocolate chips or chopped semisweet chocolate in a microwave in 20 to 30 second bursts stirring between each, or use a double boiler. Stir in up to 1 teaspoon neutral oil if you want the chocolate thinner and glossier. Dip the tops of the cooled cookies into the melted chocolate or spoon chocolate over the jam, then immediately sprinkle with 1/4 cup crushed freeze dried strawberries if using.
Let chocolate set at room temperature or pop the tray into the fridge for 10 minutes. Store cookies in an airtight container layered with parchment for up to 3 days, or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.